Gluten-Free Zucchini Pasta Primavera


That's Italian for "lightly sauteed springtime vegetables." Traditionally made with a not-so-light creamy cheese sauce, this recipe transforms the dish into a healthier and tastier version.

A more delicate cream sauce is created from a base of cashew butter.

The combination of Dijon, lemon, chicken broth, garlic and onions combine to yield an aromatic flavor that will delight everyone at your table.

Serves 4

INGREDIENTS (lots of veggies!):

Gluten-Free Zucchini Pasta Primavera Recipe
  • 2 cups fresh or frozen broccoli florets

  • 3 tablespoons olive oil

  • 3/4 cup 1/4-inch-thick half-moon slices onion

  • 4 cloves garlic, minced

  • 2 cups 1/4-inch-thick sliced white mushrooms

  • 1 cup 1/4-inch-thick sliced carrots

  • 1 cup 1/4-inch-thick sliced red bell peppers

  • 1 cup 1/4-inch thick and quartered zucchini slices

  • 1 cup unsalted chicken broth

  • 3 tablespoons cashew butter

  • 2 teaspoons lemon juice

  • 1 teaspoon Dijon mustard

  • Sea salt and freshly ground black pepper

  • 1 package of lentil pasta cooked according to package instructions*


  1. Bring a medium saucepan of water to a boil. Add the broccoli and cook until bright green, tender-crisp and slightly undercooked, 2 minutes. Drain and set aside.

  2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes. Add the mushrooms, carrots, peppers, and zucchini and cook, stirring occasionally, until the carrots are fork tender, 10 to 12 minutes. Combine with the broccoli.

  3. Prepare the pasta in a separate pot (see note below!)

  4. Bring the chicken broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth. Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper. Gently toss with the vegetables.

  5. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the zucchini and cook, stirring occasionally, 1 to 2 minutes. Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper.

  6. Serve the the pasta on plates or large bowls topped with veggies and sauce mixture.

*Do not prepare pasta too early or the noodles will have to sit, which can make them become mushy.

Buon appetito!

Gluten-Free Zucchini Pasta Primavera Recipe

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